FOOLPROOF PAS­TRY

The Sudbury Star - - YOU -

Makes: 1 dou­ble or 2 sin­gle 9-inch (23-cm) crust(s)

3 cups (750 mL) flour

1/2 tsp (2.5 mL) salt

1 cup (250 mL) short­en­ing, chilled and cubed

6 tbsp (90 mL) ice wa­ter

1 tsp (5 mL) pure white vine­gar

1 egg, lightly beaten

1. Com­bine flour and salt in a bowl. Cut in short­en­ing with a pas­try blender un­til mix­ture re­sem­bles coarse meal.

2. Whisk to­gether 6 tbsp (90 mL) ice wa­ter, vine­gar and beaten egg. Grad­u­ally add ice wa­ter mix­ture to flour mix­ture, mix­ing lightly with a fork just un­til dough starts to hold to­gether.

3. If dough is too dry, grad­u­ally mix in ad­di­tional ice wa­ter, 1 tsp (5 mL) at a time, just un­til dough comes to­gether.

4. Gather dough into a ball; di­vide in half. Flat­ten each half into a disc shape.

5. Wrap each disc with plas­tic wrap and re­frig­er­ate for 2 hours be­fore rolling out.

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